Grilled Hanger Steak with Cilantro Crema

Hanger steak may not be a familiar cut; it's often referred to as the "butcher's steak" or "butcher's cut" since it's so flavorful that butchers often reserve it for themselves. Nowadays you can find hanger steak at most meat markets. If you can't locate it, just ask the butcher, who may have some in the back. Paired with an herbaceous cilantro crema, this steak cooked rare is one that you'll never forget.

Ingredients

FOR THE CILANTRO CREMA: ¼ cup sliced scallions

¼ cup fresh cilantro, chopped

1 garlic clove

1 teaspoon grated lime rind

1½ teaspoons freshly squeezed lime juice

3 tablespoons mayonnaise

3 tablespoons sour cream

¼ teaspoon salt

FOR THE RUB: 1 teaspoon onion powder

¾ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

¼ teaspoon cumin

¼ teaspoon paprika

1/8 teaspoon ginger

FOR THE STEAK: 1 (1

to 1½-pound) hanger steak

4 tablespoons butter

Directions Preparing:15 minCooking:20 min

Step 1TO MAKE THE CILANTRO CREMA: In a food processor, add the scallions, cilantro, garlic, lime rind, and lime juice. Pulse until the scallions and cilantro emulsify.

Step 2Add the mayonnaise, sour cream, and salt. Pulse until combined. Refrigerate until ready to serve.

Step 3TO MAKE THE RUB: In a small bowl, mix together the onion powder, salt, pepper, garlic powder, cumin, paprika, and ginger.

Step 4TO MAKE THE STEAK: Liberally coat the steak with the rub. Set aside.

Step 5In a large skillet over medium high heat, heat the butter for about 2 minutes, being careful not to burn it.

Step 6Add the seasoned steak to the skillet. Sear for 3 minutes on each side for rare; 4 minutes per side for medium-rare.

Step 7Remove the steak from the pan and tent with aluminum foil. Allow the steak to cool for 7 to 10 minutes before slicing.